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ANTONIO BACHOUR WITH PASTRIES

VIENNOISERIES AND INDIVIDUAL CAKES FOR PASTRY SHOPS

PRACTICAL ONLINE COURSE
510 199 USD
COURSE START DATE: 01.02
Learn how to make 8 iconic pastries by Antonio Bachour: Blond Tartlet, Delice, Exotic, Millefeuille, Red Tart, Paris-Brest, Chocolate & Caramel Tart, Croissant tart

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Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
Financier tea-cakes by Antonio Bachour

ANTONIO BACHOUR ABOUT THIS COURSE

COURSE PROGRAM

Blond Tartlet

In this pastry Antonio Bachour realized the idea of serving the crème brûlée as an elegant individual dessert and complemented it with apricot and creamy flavors and textures.

This tartlet is a perfect combination of bright apricot gel, rich dried apricot compote, Dulcey creamy ganache, tender Dulcey crème brûlée and pressed sablé base.

Enjoy making and tasting the chef's apricot crème brûlée creation!
Blond Tartlet

Delice

individual cake
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.

You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.

To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.

This dessert is a true masterpiece and to make it, you need just one frame. No molds.
delice individual cake

Exotic

finger bar
This bar has a summer spirit, bright appearance, long elegant shape and will definitely look outstanding in your pastry shop showcase.

To make it, the chef combined a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel.

The recipe of passion fruit gel includes iota carrageenan – a vegan gelling agent which enables obtaining a unique gel texture.

Make this dessert to create a special summer mood and feel the spirit of Miami beach!
Exotic finger bar

Millefeuille

individual cake
Millefeuille looks mesmerizing due to the amazing combination of baked and creamy textures. The puff layers look crispy and appetising. A great dessert, indeed!

To create a luscious Millefeuille chef Antonio Bachoure used only two components – crunchy well-baked puff pastry and rich vanilla pastry cream, a perfect match impossible to resist.

The chef adjusted the pastry cream recipe to freeze this individual cake which makes it more convenient for a large scale production.
Millefeuille individual cake

Red Tart

chef's signature
The tart textures are gorgeous: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and evokes a desire to taste the dessert.

The Red Tart is decorated with raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and highlight a magnificent color of the tart shell.

Take the challenge and make this bright summer treat for your customers, guests or for yourself!
Red Tart Antonia Bachour signature

Paris-Brest

choux pastry
Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.

For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.

The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.

Enjoy a creative process and delicious outcome!
Paris-Brest choux pastry

Chocolate & Caramel Tart

This tart is for true connoisseurs of chocolate. A combination of rich chocolate financier, chocolate shortcrust, caramel, chocolate cremeux and whipped ganache that make up a delicious treat will please even the most demanding tasters.

Apart from the textures, the chef shared with you a technique to dress up the tart elegantly without using a silicone mold.

Make this gorgeous tart to delight your chocolate lovers and discover the flavors of fine milk chocolate in different scrumptious textures.
chocolate tart

Croissant tart

The Croissant tart is one of the bestsellers in Antonio Bachour's pastry shop.

The rich color of the croissant shell and generous amount of fresh berries leave no room for doubts: it's extra delicious!

In this class the chef shared with you an essential technique on how to prepare the basic croissant dough and make a shell out of it, fill in the shell with the mascarpone cream, strawberry-lime compote and strawberry custard as well as generously decorate it with fresh fruits and berries.
Croissant tart
The program and schedule may be changed by the tutor's decision
  • Red sablé shells
  • Almond cream
  • White chocolate namelaka
  • Blueberry jelly
  • Raspberry confit
TEXTURES:
LEARN HOW TO:
  • make a well-baked red sablé shell with rich tasty color
  • prepare the almond cream
  • prepare the creamy white chocolate namelaka
  • make the bright blueberry jelly
  • make the delicious raspberry confit
  • decorate the tart with raspberry confit hemisphere and fresh berries
  • Almond sponge
  • Almond crumble
  • Rum whipped ganache
  • Lemon cream
  • Mango jelly
  • Chocolate décor
TEXTURES:
  • make a tender almond sponge
  • prepare the almond crumble
  • make the exotic rum whipped ganache
  • make the light and fresh lemon cream
  • make the bright mango jelly
  • decorate the pastry with chocolate décor, mango jelly and crunchy crumble
LEARN HOW TO:
  • Lime sponge cake
  • Pineapple-coconut cremeux
  • Coconut whipped ganache
  • Passion fruit gel
TEXTURES:
LEARN HOW TO:
  • make a moist lime sponge cake
  • prepare the silky pineapple-coconut cremeux
  • make the bright passion fruit gel with iota carrageenan
  • pipe the whipped ganache in an elegant swirled vermicelli wave
  • decorate the bar with fresh raspberries and whipped ganache
  • Puff pastry
  • Vanilla pastry cream
TEXTURES:
LEARN HOW TO:
  • make a crisp well-baked puff pastry
  • prepare a rich in vanilla pastry cream
  • make the vanilla whipped ganache for décor
  • decorate the ready individual cake with the vanilla whipped ganache
  • Choux paste
  • Hazelnut praline
  • Cremeux
  • Chocolate whipped ganache
  • Chocolate décor
TEXTURES:
  • form and bake a perfect choux pastry in a tube shape using a special technique
  • make the rich hazelnut praline
  • prepare the cremeux
  • make the delicious chocolate whipped ganache
  • assemble the original tube-shaped individual cake
  • decorate the pastry with a swirl of whipped ganache and thin chocolate sticks
LEARN HOW TO:
  • Croissant shell
  • Mascarpone cream
  • Strawberry-lime compote
  • Strawberry custard
TEXTURES:
  • make a crispy croissant shell
  • prepare the smooth and rich mascarpone cream
  • make the refreshing strawberry-lime compote
  • make the strawberry custard
  • fill in well-baked croissant shell with mascarpone cream, strawberry-lime compote and strawberry custard
  • decorate the croissant tart with fresh fruits and berries
LEARN HOW TO:
  • Chocolate financier
  • Chocolate shortcrust
  • Caramel
  • Chocolate cremeux
  • Whipped ganache
TEXTURES:
  • make a rich chocolate financier
  • prepare a well-baked chocolate shortcrust
  • make the soft caramel
  • prepare the delicious chocolate cremeux
  • make the tender whipped ganache
  • assemble all these textures into an accurate tart
  • dress up the tart elegantly without using a silicone mold
LEARN HOW TO:
  • Shortbread
  • Caramelized crème brûlée
  • Dulcey creamy ganache
  • Apricot gel
  • Dried apricot compote
TEXTURES:
  • make a pressed sablé base
  • prepare the delicious caramelized crème brûlée
  • make the tender Dulcey creamy ganache
  • prepare the bright dried apricot compote
  • make the fresh apricot gel
  • assemble all these textures into an accurate individual cake
  • dress up the tart elegantly without using a silicone mold
LEARN HOW TO:

LEARNING OUTCOMES

01
Discover new interesting jelly, compote and cremeux textures made with unusual jellifying agents
Make 8 delicious pastries and use this ready-to-sell collection to drive your pastry business
Learn to make croissant dough,
puff pastry for classic Millefeuille, colored shortbread, whipped ganache, namelaka and much more
02
03
04
Master the techniques and methods of one of the best pastry chef in the World Antonio Bachour

WHO IS THIS COURSE FOR

Pastry learners
who want to take
their mastery to a new level

You need foolproof recipes and techniques, guidance and support from a professional instructor. You want to prove your skills with a Certificate

Coffee shops,
pastry shops
or home bakeries owners

You need iconic pastries to enrich your pastry assortment with new flavors, increase sales and attract new customers

Pastry professionals
interested in ANTONIO BACHOUR's
personality and pastry concept

You want to learn how the Chef creates his individual cakes and viennoiseries, try the original recipes and learn to make Chef's pastry shops pastries

ADVANTAGES OF THE COURSE

Chef Antonio Bachour will share with you his know-how of preparing modern, elegant and popular pastries.

You will get 8 video-classes and detailed foolproof PDF-recipes and will make individual cakes and viennoiseries with delicious fusions of bright flavors.

Get a collection of iconic pastries to grow up your sales.
ANTONIO BACHOUR
We offer you professional recipes that combine optimal use of ingredients and best cooking techniques.

There is no risk of wasting expensive products, money, time or spoiling the mood.

Enrich your shelf with well-shaped pastries that definitely come out and delight your clients with their look and taste.
A Ready for Business collection
of impressive pastries
Time and money saving when buying professional recipes
Croissant tart by Antonio Bachour
Antonio Bachour with his pastries
Using simple ingredients, you'll create eight iconic pastries by Antonio Bachour: Red Tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate and caramel tart, Blond tartlet.

Each pastry impresses with its taste and look.

Take your business to a new level with a ready collection by Antonio Bachour.
Original and modern flavors that will excite your clients
Pastry chef, restaurants owner
Best Pastry Chef 2018,
Pastry Chef of the year 2019
"Hello, I am Antonio Bachour and welcome to my course «Viennoiseries and Individual Cakes for Pastry shops»!

I started my professional career in pastry when I was 17.
I have more than 30 years of experience in creating and producing pastries. I had an honor to work with Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.

I started my own pastry and restaurant business in 2015 by opening Bachour Miami pastry shop. Now I am the owner of 2 more restaurants in Miami.

During the last 10 years I published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.

Today I invite you to prepare with me a range of bright pastries: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.

Each pastry will delight you with its bright look & flavor!
Croissant tart by Antonio Bachour
ANTONIO BACHOUR

COURSE AUTHOR —
ANTONIO BACHOUR

ANTONIO BACHOUR

COURSE MATERIALS

COURSE MATERIALS
8 detailed PDF-recipes that will stay with you forever
Personal account on KICA learning platform
KICA tutor's support and feedback
8 online masterclasses
Check the lists of tools and ingredients by following the links

If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.

Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.

    UNIQUE MONEY BACK GUARANTEE

    100% refund if the course materials do not meet your expectations

    GET A CERTIFICATE

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    TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
    You receive a certificate of successful completion of the course in English

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    COURSE START: 01.02.2022

    510 199 USD

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